MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
COD WITH MISO GLAZE AND WASABI MASHED POTATOES
Categories Food Processor Broil Quick & Easy Dinner Cod Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
- Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.
COD AND MASHED POTATOES
Provided by Dena Kleiman
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
- Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
- If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
- To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
- Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.
WASABI MASHED POTATOES
Categories Milk/Cream Potato Side Vegetarian Bon Appétit
Yield Serves 6 as a side-dish
Number Of Ingredients 4
Steps:
- Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
- Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
COD WITH MISO GLAZE AND WASABI MASHED POTATOES
Categories Dinner
Number Of Ingredients 8
Steps:
- Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet. Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450¡F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve. Serves 6.
More about "cod with miso glaze and wasabi mashed potatoes recipes"
HOW TO MAKE MISO COD: EASY MISO BLACK COD RECIPE
From masterclass.com
MISO GLAZED COD - KATIECHIN
From chefkatiechin.com
NOBU'S MISO-MARINATED BLACK COD RECIPE (SILKY
From thekitchn.com
MISO MARINATED BLACK COD WITH WASABI MASHED POTATOES — …
From toothsomebites.co
Estimated Reading Time 3 mins
MISO COD (BLACK COD WITH MISO) 銀だらの西京焼き - JUST ONE …
From justonecookbook.com
EASY BAKED MISO GLAZED COD - FEARLESS DINING
From fearlessdining.com
COD WITH MISO GLAZE AND WASABI MASHED POTATOES RECIPES
From foodguruusa.com
COD WITH MISO GLAZE AND WASABI MASHED POTATOES RECIPE
From cookeatshare.com
COD WITH MISO GLAZE AND WASABI MASHED POTATOES
From danderecipes.com
WASABI MASHED POTATOES - UMAMI GIRL
From umamigirl.com
BEST BAKED MISO COD RECIPE - HOW TO MAKE COD WITH MISO …
From food52.com
PAN-FRIED MISO GLAZED COD | SOMEBODY FEED SEB
From somebodyfeedseb.com
MISO-GLAZED COD | RECIPES | WW USA
From weightwatchers.com
COD WITH MISO GLAZE AND WASABI MASHED POTATOES RECIPES
From wikifoodhub.com
You'll also love